Spicy Chicken Spaghetti

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  • 1 lb spaghetti, cooked
  • 1 lb chicken tenders
  • Cooking spray
  • 2 tbsp butter
  • 16 oz Velveeta®
  • 1 cup milk
  • 1 10-oz can Rotel tomatoes and chilies
  • 1 10-oz can cream of chicken soup
  • ½ tsp cumin
  • 3 tbsp Sriracha sauce or to taste
  • 1 cup panko bread crumbs
  • 1 cup grated cheddar cheese
  • Salt and pepper
  • Crushed red pepper


Cook and drain the pasta. Coat a frying pan with cooking spray. Cook the chicken tenders and cut them into small pieces. Spray a stock pot with cooking spray for easier cleanup. Melt the butter in the pot. Add the Velveeta®, Rotel, soup, milk, Sriracha, and cumin and stir until the Velveeta® is melted and smooth. Add the chicken and pasta and toss together. Add salt and pepper to taste. Coat a casserole dish with cooking spray and put the chicken-spaghetti mixture in it. Top with grated cheese, bread crumbs, and red pepper. Cook at 350º F for about 30 minutes or until the cheese is bubbling and the bread crumbs brown slightly.
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